The loach soup contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins, A, B1, B2, niacin, etc. It clears heat and helps digestion. Loach The "water ginseng" known, rich in protein, carotene, vitamins B1 and B2, as well as calcium, phosphorus, iron and other substances, nourishing yin and clearing the heat, dampness and detoxification, but the loach overfeeding is easy to cause bloating, abdominal pain.

The general population can be eaten, especially suitable for weak body, spleen and stomach cold, malnutrition, children's body weakness and night sweats eat, help growth and development; at the same time suitable for the elderly and cardiovascular disease, cancer patients and radiotherapy chemotherapy, acute and chronic hepatitis and jaundice people to eat, especially acute hepatitis gangrenous more suitable, can promote the gangrene and the decline of aminotransferases; at the same time suitable for impotence, hemorrhoids, skin It is also suitable for impotence, hemorrhoids, skin scabies and itching people to eat.

Method of loach soup

Materials

Main ingredient: 250 grams of loach. Seasonings: monosodium glutamate 2 grams, 3 grams of salt, 15 grams of vegetable oil

Steps

1, the first loach with hot water after scalding, change the water to wash away the mucus, disemboweled to remove the viscera, control the water, into the frying pan pan frying to a golden brown;

2, add two bowls of water, boil and then change to medium heat to cook, the soup is concentrated to half of the time, salt, monosodium glutamate seasoning can be.

Expanded Information:

The loach is tasty, nutritious, high in protein and low in fat, and can lower fat and blood pressure, which is a delicacy and a popular food, and has been known as "the turtledove in the sky and the loach underground. "

The fish is rich in nutrients, contains protein and low fat, and can lower blood pressure.

Delicious and nourishing, but also easy to obtain, inexpensive. The edible part of the loach accounts for about 80% of the whole fish body, higher than the general freshwater fish. Determined, per 100 grams of loach meat, containing 22.6 grams of protein, 2.9 grams of fat, 2.5 grams of carbohydrates, 1.6 grams of ash, calcium 51 milligrams, 154 milligrams of phosphorus, 3 milligrams of iron, thioflavin 0.08 milligrams, riboflavin 0.16 milligrams, 5 milligrams of niacin, as well as a variety of vitamins, of which 70 milligrams of vitamin A, 30 milligrams of vitamin B1, vitamin B2 440 mg, also contains a high level of unsaturated fatty acids.

It has the effect of tonifying the middle and benefiting the qi, removing dampness and yellowing, benefiting the kidney and helping the yang, getting rid of dampness and stopping diarrhea, warming the spleen and stomach, treating hemorrhoids, and stopping the effects of weak sweat. Loach contains a variety of nutrients, protein, sugar, minerals (calcium, phosphorus, iron) vitamins (VB, VA, VC) are higher than the average fish and shrimp, lower fat content, cholesterol is less, and contains 艹carbopentenoic acid unsaturated fats, the nature of the cool, summer eating the best.

The loach contains lower fat content, less cholesterol, high protein low-fat food, containing a similar twenty carbon pentenoic acid unsaturated fatty acids, favorable to the human body anti-vascular aging, beneficial to the elderly and cardiovascular patients. Loach and tofu cooking, with good tonic and therapeutic functions; application of thirst: loach, fresh lotus leaves **** cooking soup.

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